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Pina Colada Pound Cake Recipe

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4 from 64 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

This Pina Colada Pound Cake captures the tropical flavors of pineapple, coconut, and rum in a moist, dense cake perfect for dessert or special occasions. Creamy butter and sugar are combined with crushed pineapple, shredded coconut, and fragrant extracts, baked to golden perfection, then finished with a sweet pineapple glaze accented with a hint of rum and toasted coconut garnish.

Ingredients

Scale

Cake Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup sour cream
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crushed pineapple, well-drained
  • 1/2 cup shredded sweetened coconut
  • 2 tablespoons dark rum (optional)
  • 1/4 cup pineapple juice

Glaze Ingredients

  • 1 cup powdered sugar
  • 2–3 tablespoons pineapple juice
  • 1 tablespoon dark rum (optional)
  • Toasted coconut for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a standard 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick during baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step helps incorporate air for a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  4. Mix in Wet Flavorings: Stir in the sour cream, coconut extract, vanilla extract, pineapple juice, and dark rum if using. These ingredients enhance the tropical flavor profile and moisture of the cake.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
  6. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the batter, which can make the cake tough.
  7. Fold in Pineapple and Coconut: Gently fold the crushed pineapple and shredded sweetened coconut into the batter, spreading the tropical ingredients evenly throughout.
  8. Pour Batter and Bake: Pour the prepared batter into your greased pan and smooth the top with a spatula. Bake in the preheated oven for 60–70 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from trapped steam.
  10. Prepare Glaze: Whisk together powdered sugar, pineapple juice, and dark rum (if using) until smooth. This glaze adds an extra punch of pineapple sweetness and a shiny finish.
  11. Glaze and Garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with toasted coconut if desired for added texture and presentation.

Notes

  • For a richer tropical flavor, substitute coconut cream for sour cream in the batter.
  • This cake is beautifully suited for a bundt pan to create a decorative shape that’s perfect for special occasions.
  • Store leftovers wrapped tightly at room temperature for up to 3 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Tropical-Inspired

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Find it online: https://falafelsrecipe.com/pina-colada-pound-cake-recipe/